Servings: 4
Preparation time: 5-10 minutes
Cooking time: 25-30 minutes
NUTRITIONAL INFORMATION
Calories: 331
Protein: 33 g
Carbohydrates: 20 g
Fat: 13 g
Fiber: 1.5 g
Sodium: 380 mg
INGREDIENTS
1 c. tbsp (15 mL) butter
1/2 cup (125 mL) slivered almonds
4 small boneless skinless chicken, about 1 lb (450 g)
3 c. tbsp (45 mL) cornstarch
2 c. tbsp (30 mL) sugar
Salt and pepper, to taste
1 1/2 cups (375 ml) milk
1 c. tbsp (15 mL) Dijon mustard or
honey mustard
1 c. tsp (5 mL) orange zest, grated
2 c. tbsp (30 mL) fresh orange juice
INSTRUCTIONS
Preheat oven to 425 ° F (220 ° C). Place butter in the bottom of a glass baking dish 13 x 9 inches ( 33 x 23 cm). Heat in the oven for about 2 minutes or until butter is melted . Stir the almonds in the baking dish to coat with butter spread on a single layer. Cook the almonds by carefully monitoring for about 5 minutes or until browned . Transfer to a bowl and set aside .
Place chicken in baking dish , smooth side down. Bake uncovered for 10 minutes or until chicken is uniformly white outside .
Meanwhile, in a saucepan , whisk together the cornstarch , sugar , salt and pepper. Gradually add milk , whisking until smooth , whisk in mustard, orange zest and half of the reserved almonds . Cook over medium heat, stirring for 3 to 5 minutes , or until steam rises and the sauce starts to thicken . Remove from heat and stir in the orange juice .
Turn chicken , smooth side up , pour sauce . Bake uncovered for about 8 minutes more , or until chicken is no longer pink inside. Top with remaining almonds.
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